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I can never make my CB hash like it's served in diners.
In diners it's an almost patty with great crust on the outside.
Still, it holds together like a patty.
No matter what I do I can't get it like that.
Undercooking makes for gross hash and overcooking turns it into tiny pebbles
Anybody know the secret of doing it diner style ?
In diners it's an almost patty with great crust on the outside.
Still, it holds together like a patty.
No matter what I do I can't get it like that.
Undercooking makes for gross hash and overcooking turns it into tiny pebbles
Anybody know the secret of doing it diner style ?